• 한국연초학회지
• /
• 제32권2호
• /
• pp.70-76
• /
• 2010

A simple and sensitive automatic amino acid analyzer method for the determination of free amino acids in tobacco was described. Sample preparation consisted of a single step of extraction with 0.1 mol HCl at ambient temperature in 60 min by sonication, followed by filtration of an aliquot. Automated amino acid analyzer was used to construct a post-column ninhydrin reaction unit to monitor amino acids separated by liquid chromatography using a series of eluting buffers. By optimization of sample preparation, separation of 19 amino acids was achieved. Limits of quantitation was 0.01 mg/g, coefficients of variation ranged from 0.5 % to 8.9 % and recoveries range from 85 % to 106 %. The method was applied to the analysis of amino acids contents of tobacco leaves in different varieties.

• 대한수의학회지
• /
• 제13권1호
• /
• pp.17-21
• /
• 1973

Free amino acid extracts of musculus brachiocephalicus and musculus glutaeus of cattle, swine, goats and rabbits are analyzed to see the composition and the contents of free amino acids by thin layer chromatography and automatic amino acid analyzer. The results obtained are summarized as follows: 1. Meats of cattle, swine, goats and rabbits analyzed by thin layer chromatography have 6 kinds of free amino acids such as glycine, histidine, methionine, lysine, alanine and leucine, and the spots of glycine in chromatogram of meats of cattle, swine and goats and the ones of methionine in chromatogram of meats of rabbits are the largest and the most denes of all other ones. 2. Distribution curves of free amino acids in meats of cattle, swine, goats and rabbits showed significant differences, but differences on distribution curves of free amino acids between musculus-brachiocephalicus and musculus glutaeus of the same tested animal are not significant. 3. Contents of free amino acids in meats of cattle, swine, goats and rabbits showed significant differences, but differences on contents of free amino acids between musculus brachiocephalicus and musculus glutaeus of the same tested animal are not significant.

• 한국잠사곤충학회지
• /
• 제21권2호
• /
• pp.7-10
• /
• 1979

1. 연화병 바이러스의 단백질을 SDS-polyacrylamide gel 전기영동으로 분석한 결과 분자량 37,500(FP I), 30,500(FP II) 및 26,500(FP III)에 상당하는 3종류의 polypeptide가 얻어졌으며, 이들의 비율은 FP I이 6.6%, FPII가 25.0% 및 FP III가 68.4%였다. 2. 연화병 바이러스의 단백질을 amino산 분석을 행한 결과, 17종의 amino산이 분리되었으며, 이 amino산 조성은 타곤충 바이러스의 amino산 조성과 유사하였다.

• 한국식품영양과학회지
• /
• 제21권3호
• /
• pp.286-290
• /
• 1992

부추 잎으로부터 purine nucleoside인 adenosine을 분리하고 그 구조를 기기적인 분석방법에 의하여 동정하였으며 또한 유리 아미노산 관련 화합물들의 조성과 상대함량을 표준품과 동일 조건하에서 아미노산 자동 분석 기기로 비교 검토하였다. 가장 함량이 많은 유리 아미노산들은 ala-nine, glutamic acid, aspartic acid 그리고 valine이었다.

• 약학회지
• /
• 제28권1호
• /
• pp.21-23
• /
• 1984

High performance amino acid analyzing method has been developed for the routine analysis of taurine in preparations. Ion-exchange resin #2619 Hitachi Custom Ion-Exchange Resin, $2.6(I.D.){\times}150$(length)mm was used as column, buffer I, pH 3.3 as mobile phase. The retention time of taurine was 7 minutes. Calibration curve by peak height for standard taurine was linear from 2.5ppm to 25ppm. The reproducibility showed relative standard deviation $\pm$1.9% when analyzed 10 times for standard solution. The samples could be continuously analyzed without regenerating the resin between samples. Five samples were applied to column every 12 min. and then the resin was regenerated for 30 min. during one analyzing cycle time, 90 min. The automatic amino acid analyzer has made it possible to assay multiple samples in a relatively short period of time using the analytical magnetic program card. The high sensitivity and specificity of the analytical column of the automatic amino acid analyzer permits the routine analysis of taurine in preparations.

• 대한화장품학회지
• /
• 제34권2호
• /
• pp.143-148
• /
• 2008

아미노산 자동분석기(amino acid auto analyzer, AAA)를 이용하여 모발의 탈색 및 퍼머넌트 웨이브 시술에 의한 모발시료의 17가지 아미노산(aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystein, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine) 함량변화를 조사하였다. 시료는 30대 남성 10명의 모발을 채취하였으며 $110^{\circ}C$ 24 h 동안 6 N 염산 10 mL로 가수분해 후 분석하였다. 실험결과 처치별 모발의 아미노산 함량은 정상모발 73.9%, 퍼머넌트 웨이브 모발 71.5% 및 탈색모발 69.3%로 분석되었고, 탈색효과에 의한 아미노산 함량 감소가 퍼머넌트 웨이브 효과에서 보다 크게 분석되었다. 특히 lysine과 tyrosine의 조성은 탈색이나 퍼머넌트 웨이브 모발에서 25% 가량 현저히 감소하였다. 반면에 serine, cystein, leucine 및 histidine의 함량변화는 일어나지 않았다.

• Preventive Nutrition and Food Science
• /
• 제19권3호
• /
• pp.220-226
• /
• 2014

In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.

• 한국환경보건학회지
• /
• 제12권1호
• /
• pp.63-67
• /
• 1986

The contents of amino acid in alcoholic beverage-Cheongju, Beer, Makguli, grapewine were analyzed. Cheongju and Makguli were filtered with membrane filter paper. Beer and grapewine were also filtered after treatment with 5-Sulfosalicylic acid. Sample were analyzed by Amino Acid Analyzer (Hitach KLA-5). The results were as follow: 1. The kinds of Amino Acid in Cheongju were 18, those of Beer were 17, Makguli 15, and grape wine 10. 2. The total amino acid in Cheongju was 54.0295 mg, Beer was 16.7172mg, Makguli was 12.3833 mg and grape wine was 4.1480 mg in 100 ml volume.

• 한국식품과학회지
• /
• 제5권2호
• /
• pp.71-77
• /
• 1973

한우(韓牛)의 사태근육에 효소(酵素)를 첨가(添加)해서 유리(遊離) amino acid를 automatic amino acid analyzer 로 분석(分析) 조사(調査)한 결과(結果)는 다음과 같다. 1) 효소(酵素)를 첨가(添加)하지 않은 사태근육에서 유리(遊離) amino acid 의 함량(含量)은 alanine, glutamic acid, lysine, glycine, histidine, leucine, threonine, arginine, cystine, serine, proline, isoleucine, phenylalanine, tyrosine, methionine, aspartic acid, valine 의 순서(順序)로 함유(含有)되었다. 2) 효소(酵素)를 0.01%, 0.05%, 0.1%로 첨가(添加)함에 따라 glutamic acid, glycine, alanine, cystine, valine, isoleucine, leucine, lysine, arginine 의 9개(個) 유리(遊離) amino acid는 계속 증가(增加)하였다. 3) Proline, histidine 은 control에서 높은 함량(含量)을 보이다가 0.01%의 효소첨가(酵素添加)에서 감소(減少)된후 효소량(酵素量)이 증가(增加)됨에 따라 유리(遊離) amino acid 의 량(量)이 증가(增加)되었다. 4) Aspartic acid, threonine, serine, methionine, tyrosine, phenylalanine 은 0.05%의 효소첨가(酵素添加)까지 증가(增加)하다가 0.1%에서 현저히 감소(減少)되었다. 5) 육(肉) 조리시(調理時) 효소(酵素)의 첨가량(添加量)은 육중량(肉重量)의 0.05%가 가장 효과적(效果的)이다.

• 한국식품조리과학회지
• /
• 제14권3호
• /
• pp.250-254
• /
• 1998

A variation of free sugar and amino acid contents of pears during the ripening period was determined by HPLC and amino acid analyzer. The research results are as follws: Fructose, glucose and sucrose were present in the pears. The contents of fructose was the highest, followed by glucose and sucrose in order. The contents of total sugar in Shingo and Youngsan was similar, but the contents of frucose in Shingo was lower and the contents of sucrose was higher than that of Youngsan (p＜.001). During the ripening period, the contents of fructose and glucose gradually increased during the harvesting season and then somewhat decreased. The contents of sucrose increased continually, while the contents of total free sugar reached the maximum during the harvesting season, it was 10.41%, 10.29% in Shingo and Youngsan and then decreased gradually. The contents of total free amino acid in Shingo was higher than that of Youngsan. A variation ratio and the composition of amino acid in Shingo and Youngsan during the ripening period didn＇t make a significant difference. The major free amino acid of the pears was in the order of aspartic acid, serine, threonine, histidine, glutamic acid, valine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, methionine, isoleucine, leucine, histidine, and Iysine increased gradually. Glutamic acid, alanine, valine, arginine didn＇t show much change. The contents of total free amino acid increased during the ripening period.